Cream of Celery Soup

by Cathy Mcintrye



Good for:



  • One litre of vegetable stock
  • One head of celery – roughly chopped (keep the leaves aside and chop these finely to sprinkle on top of soup)
  • One yellow onion – chopped (red onion is fine)
  • One third of a cup of raw cashew pieces
  • Four cloves of garlic – crushed using the back of a knife
  • Half of a teaspoon of dried thyme

Step by Step Instructions

Step 1

Add the onion and garlic to a soup pan and Sauté in a small amount of vegetable stock until the onion is soft and slightly brown – approximately 5 minutes.

Step 2

Next add the celery, remainder of the stock and thyme. Bring this to a simmer and cook for 15 minutes until the celery is soft.

Step 3

Remove from the heat and allow to cool slightly – around 15 minutes.

Step 4

At this stage the soup’s ready to blend. I find it works best to do this in batches to avoid the contents of the blender overflowing. Have a second pan or a large bowl available and ladle the soup into the blender before blending at high speed for a few minutes until completely smooth. During the blending add the cashew pieces – they can be added to each batch or one batch, it doesn’t matter since it’ll all blend together.

Step 5

Add pepper to taste and if required a small amount of hot water can be added if the soup is too thick.


Due to the fibrous content of Celery this soup works best in a high powered blender (Vitamix or Blendtec), if this isn’t available the recipe works equally well using Broccoli. A stick blender will work for Broccoli.

If you don’t want to use nuts you can substitute using a cup of cooked white beans – the end result will have a slightly different texture but it’s still a creamed soup.

Freezes well.


Add a couple of tablespoons of Engevita yeast flakes to the blended soup for a cheesy flavour – particularly nice with Broccoli. Alternatively sprinkle yeast flakes or chilli flakes on top of the soup.

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